Raw ingredients, such as cucumber, carrots, lettuce, mung bean sprouts, and fresh mint leaves, make this refreshing dish ideal for summer. You can substitute pork tenderloin, beef sirloin, or chicken for the shrimp. Simply cut the meat into cubes, marinate for 2 hours, then skewer and grill until done. The sauce, called nuoc cham, is present at every meal in Vietnam and drizzled over grilled meats, plain rice, or noodles. Homemade herbal oil and fried herbs are widely used in Asia. In Vietnam, shallot oil and fried shallots are the most popular and are used to garnish meat, seafood, rice, and noodle dishes.
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
1 cup fresh lime juice (about 9 medium limes)
3/4 cup shredded carrot
1/2 cup sugar
1/4 cup Thai fish sauce (such as Three Crabs)
2 garlic cloves, minced
2 red Thai chiles, seeded and minced
1/4 cup vegetable oil
3/4 cup thinly sliced shallots
8 ounces rice vermicelli (banh hoai or bun giang tay)
3 1/2 cups shredded Boston lettuce, divided
2 cups fresh bean sprouts, divided
1 3/4 cups shredded carrot, divided
1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups), divided
1/2 cup chopped fresh mint
1/2 cup unsalted dry-roasted peanuts, finely chopped
How to Make It
To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes. Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
To cook shrimp, prepare the grill to medium-high heat.
Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.
I loved this recipe! Me and my husband are huge Vietnamese food fans so my expectations were high. Boy were we impressed! I substituted mung beans noodles, I find in doing so, the noodles don't stick and are less carbs! Also I like the taste and consistency. I also liked the recipe forma, it was easy to follow. :) we will make this again and again! Next time I'm trying it with pork and shrimp.
This is one of my husbands favorite recipes. I have also had trouble with the noodles sticking, but I fave found that giving them a quick rinse helps. It also helps to use my kitchen shears and chop the noodles into pieces.
This was as good as, if not better, than my local Vietnamese restaurant's dish. The shrimp were so flavorful! I did not make the shallot oil in the interest of saving calories because this recipe doesn't make a filling main course for eight people. Will certainly make again!
This was excellent! My husband & I had been craving thai food and this was superb. It was a bit of work but well worth the effort. Have never found thai bird chiles so I substitute serrano w/ good results. I also had no mint so i didn't use. Loved this recipe. A definite keeper!
Absolutely delicious. Cooked the noodles as indicated in the recipe (cover in boiling water and let steam for 20 min) and they came out perfectly. The shrimp are truly outstanding, as are the shallots. I'll definitely be making this again!
I often eat this dish at my favorite Vietnamese restaurant, therefore I had high hope for this one. The flavors in this recipe are delicious. My problem was the noodles....what a disaster! They turned into a big glob of noodles that I could not separate. I ended up throwing them out and using lo mein noodles bought from the store. The next time I dine out I will be sure to ask them how they cook the rice noodles. I think they might steam them. I will make this recipe again when I learn to cook the noodles properly!
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